Cook Time
40 mins
Servings
4
Difficulty
Medium
By
Chef Tom
A hearty, protein-rich thoran of black-eyed peas and long beans tossed with roasted coconut masala — comforting Kerala home cooking at its best.
Ingredients
- 1 cup black-eyed beans (vanpayar), soaked overnight
- 1.5 cups long beans, chopped
- 1/2 cup grated coconut
- 3 shallots
- 2 green chilies
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tsp mustard seeds
- 2 sprigs curry leaves
- 2 tbsp coconut oil, salt to taste
Instructions
- 1
Pressure-cook the soaked black-eyed beans with turmeric and salt until just tender.
- 2
Crush coconut, shallots, cumin and green chilies to a coarse mix.
- 3
Heat coconut oil, splutter mustard seeds and curry leaves.
- 4
Add the chopped long beans and cook until nearly done.
- 5
Add the cooked black-eyed beans and the coconut mixture; toss well.
- 6
Cook covered for 5 minutes until dry and fragrant. Serve with rice.
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